Tex-Mex Chicken

Boneless skinless chicken breasts are a favorite choice for today's cook because of their quick-cooking appeal and their low fat, high protein content. If you skin and debone your own chicken breasts, save the bones and skin in a plastic bag in your freezer to make flavorful homemade chicken stock.

Yield

Makes 6 servings

Ingredients

1

teaspoon ground red pepper

3/4

teaspoon onion powder

3/4

teaspoon garlic powder

1/2

teaspoon salt, divided

1/2

teaspoon dried basil

1/8

teaspoon dried oregano leaves

1/8

teaspoon dried thyme leaves

1/8

teaspoon gumbo file powder* (optional)

6

boneless skinless chicken breast halves (1-1/2 pounds)

3/4

pound potatoes, cut into 1-inch wedges

Nonstick cooking spray

1/4

teaspoon black pepper

*Gumbo file powder is a seasoning widely used in Creole cooking. It is available in the spice or gourmet section of most large supermarkets.

Bake, uncovered, 40 to 45 minutes or until potatoes are tender and chicken is no longer pink in center. Or, grill chicken and potatoes, in aluminum foil pan, on covered grill over medium-hot coals, 20 to 30 minutes or until potatoes are tender and chicken is no longer pink in center. Serve with additional vegetables, if desired.